Make a checklist. Place the necessary ingredients near the cooking area

Make a checklist. Place the necessary ingredients near the cooking area

Stuffing:
Steam cook potato, cool, peel and grate. In a large bowl add all the vegetables and spice powders and Mash well by hand. No need to saute onions. During deep frying onion will get cooked.

To make samosa: In
a large bowl, mix flour, salt, sugar and ghee. Add water little by little water and mix well with a spoon. Make a soft silky smooth dough. Apply oil on top, cover and rest for 30 minutes.
Take it out and stretch and knead again. Divide into 2 soft balls. Apply the oil on top of the chapati stone. Sprinkle flour on top of the balls and roll thinly.. Cut the edges with a knife. Must be rectangular
Cut in the middle and make 2 strips

To seal: Dissolve the maida in 2 tablespoon of water

Heat a skillet over medium heat. Place the strip on top of this for 10 seconds; it should be placed on both sides. Take it out and cut a 2 x 7 ½ inch strips. Apply the flour paste on the edges. Fold and make a cone as shown in the picture. Fold 3 times to make the cone. (Start folding in triangular shape. 2nd fold. 3rd fold,). Open the cone with fingers and place filling inside. Apply the paste on the last part and cover

Samosas are ready for frying
Heat oil in a kadai over medium heat. With a spoon you may take the oil and pour it on the samosa while frying. Flip to cook on both sides;
Both sides should be golden brown and crisp. Take them out and place on top of paper towel to remove excess oil from the surface,,

Transfer the samosas to a serving tray.. Serve with
chili sauce, mint chutney, or ketchup. How about serving it with another party favorite ice cream?